Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Marc Haymon ’81, CIA Associate Dean—Baking and Pastry Arts

Faculty Bio: Marc Haymon ’81

Educational Administration
Associate Dean—Baking and Pastry Arts
Education and Credentials: CMB, CHE

AOS, CIA, Hyde Park, NY.

Professional Experience:
Assistant Professor in Baking and Pastry Arts, CIA. Team Leader, Whole Foods Market, Millburn, NJ. President/COO, Park Pastries, Inc., Union City, NJ. Pastry Chef, Le Pactole, NYC; The Polo Club, Westbury Hotel, NYC; Bertrand’s, Greenwich, CT. Assistant Pastry Chef, Maxim’s, NYC; InterContinental Hotels, Ft. Lauderdale, FL and New Orleans, LA.

Retail Bakers of America.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600